CRUNCHY CAMEMBERT CHICKEN Serves 6
125g camembert cheese | 2 tablespoons seeded mustard |
Finely chopped | 1.5 kg chicken (approximately) |
2 rashers bacon finely chopped | 2 tablespoons honey |
1/2 cup toasted slivered |
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almonds chopped |
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1.Mix camembert, bacon, almonds and 1 tablespoon mustard together.
2.Press camembert mixture between skin and flesh of chicken.
3.Tie chicken legs together.
4.Mix remaining mustard and honey. Brush over chicken, save some mixture to brush over chicken at halfway stage.
5.Place breast side down on a roast rack, cook for 35 minutes on MEDIUM HIGH (70%). Turn over halfway through cooking, and brush with remaining mixture.
6.Allow to stand covered with foil for 10 minutes before serving.
CHICKEN SKEWERS IN |
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FAMOUS PEANUT SAUCE | Serves 4 |
SEAFOOD
SEAFOOD LAKSA | Serves |
1 tablespoon lemon grass, finely sliced | 1 tablespoon fish sauce |
270ml coconut cream | 1/2 packet of beans shoots |
2 fish fillets or 300g king prawns or both | 2 cloves garlic, crushed |
1 tablespoon oil | 100 g rice vermicelli noodles |
1 125ml fish stock | |
Coriander | fried onion flakes |
1.In a large microwave safe glass cook laksa paste, oil, lemon grass and garlic for 1 minute on MEDIUM HIGH (70%). Stir once during cooking.
2.Add fish sauce, fish stock and cook for 2 minutes on MEDIUM HIGH (70%).
3.Add cubed fish and / or peeled deveined prawns and cook for 6 minutes on MEDIUM (50%). Stir halfway through cooking.
4.Stir through coconut cream and cook for a further 3 minutes on MEDIUM (50%).
5.Add noodles to a large bowl of boiling water and let stand for
6.In a large serving bowl place bean shoots, noodles and then laksa soup.
7.Garnish with freshly torn coriander and fried onion flakes.
SMOKED SALMON FETTUCCINE | Serves 4 |
1/2 cup smooth peanut butter
2 tablespoons soy sauce
1 1/2 teaspoons water
1/2 teaspoon sugar
1 clove garlic crushed
2 drops Tabasco sauce
1/4 cup water extra
400 g chicken breast fillets (sliced approximately 1cm thick) chopped coriander to garnish
250 g fettuccine pasta, broken in half
60g butter
100 g smoked salmon (sliced)
100 g snow peas trimmed
100 g button mushrooms Finely sliced
2 cloves garlic, crushed
1 brown onion, finely chopped
300 g thickened cream
1 tablespoon fresh dill
1 cup parmesan cheese
1.In a small bowl, combine the peanut butter, soy sauce and water. Stir well. Add sugar, garlic and Tabasco then gradually stir in extra water. Refrigerate for at least 30 minutes to allow the flavours to develop.
2.Place 2 tablespoons of the sauce into a separate dish and set aside.
3.Thread the chicken onto six soaked wooden skewers. Brush the chicken with the Larger amount of peanut sauce and arrange them onto a microwave safe rack in a circle. Cook for 2 1/2 minutes on MEDIUM HIGH (70%).
4.Turn the skewers and brush with the sauce. Cook for 2 1/2 minutes on MEDIUM HIGH (70%). Allow to stand for 2 minutes.
5.Garnish with the coriander and serve with the reserved peanut sauce.
1.Place fettuccine in a large microwave safe glass bowl with 6 cups of hot water. Cook for 15 minutes on MEDIUM HIGH (70%), stirring halfway. Stand for 5 minutes then drain.
2.In a large microwave safe glass bowl cook garlic, butter and onions for 1 1/2 minutes on 60%.
3.Add trimmed whole snow peas and button mushrooms and cook for a further 2 minutes on 60%.
4.In a large microwave safe bowl, place cream and cook for 4 minutes on MEDIUM (50%), stirring once during cooking.
5.In a large shallow dish, combine pasta, snow peas, button mushrooms, smoked salmon, dill and cream.
6.Sprinkle with parmesan cheese and cook for 3 minutes on 60%.
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